double-crust-cheesecake

Ouadie Rhabbouron

🧀 Double-Crust Cheesecake: Twice the Crunch, Triple the Delight!

 

The classic cheesecake is a dessert icon, but for those who believe the best part is the buttery, spiced crust, the Double-Crust Cheesecake is an absolute revelation. This recipe ensures a perfect balance of rich, velvety cream cheese filling nestled between a thick base and a delightful, crunchy topping. It’s a twist on the traditional that guarantees double the texture and triple the satisfaction!

 

🕒 Prep Time: 25 minutes

 

 

⏱️ Cook Time: 60-70 minutes

 

 

❄️ Chill Time: At least 4 hours (preferably overnight)

 

 

🥄 Yields: 1 (9-inch) cheesecake

 

 

🛒 Ingredients

 

 

For the Double Graham Cracker Crust

 

  • 4 cups (approx. 1 large box) graham cracker crumbs (about 18-20 full sheets, finely crushed)
  • ½ cup granulated sugar
  • 1 cup (2 sticks or 227g) unsalted butter, melted
  • ½ teaspoon salt

 

For the Creamy Cheesecake Filling

 

  • 4 packages (8 oz each) full-fat cream cheese, softened to room temperature
  • 1 ½ cups granulated sugar
  • 4 large eggs, at room temperature
  • ½ cup sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon fresh lemon juice (optional, for a slight tang)

 

👩‍🍳 Instructions

 

 

Step 1: Prep & Crust Creation

 

  1. Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
  2. Combine Crust Ingredients: In a large bowl, mix the graham cracker crumbs, sugar, and salt. Pour in the melted butter and stir until all the crumbs are evenly coated and the mixture resembles wet sand.
  3. Form the Base: Set aside about 1 cup of the crumb mixture for the top crust.
  4. Pour the remaining crumb mixture into the prepared springform pan. Use the bottom of a measuring cup or glass to firmly press the crumbs into an even layer across the bottom and slightly up the sides (about ¾ inch) of the pan. Packing it tightly is key to a sturdy crust.
  5. Par-Bake: Bake the bottom crust for 10 minutes. Remove from the oven and let cool slightly while you prepare the filling. Do not turn off the oven.

 

Step 2: Prepare the Filling

 

  1. Beat Cream Cheese: In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until it is completely smooth and creamy (about 2 minutes). Scrape down the sides and bottom of the bowl frequently.
  2. Add Sugars & Flavorings: Reduce the speed to low and gradually add the granulated sugar, mixing until just combined. Mix in the sour cream, vanilla extract, and lemon juice (if using).
  3. Incorporate Eggs: With the mixer still on low, add the eggs one at a time, mixing just until each egg is fully incorporated. Do not overmix the batter after adding the eggs, as this can introduce too much air and cause the cheesecake to crack.
  4. Assemble: Pour the smooth cream cheese filling over the par-baked crust in the springform pan.

 

Step 3: Add Top Crust and Bake

 

  1. Add Top Crust: Gently sprinkle the reserved 1 cup of graham cracker crumbs evenly over the top of the cheesecake filling. You can use the back of a spoon to gently pat it down, but be careful not to press too hard into the filling.
  2. Bake: Place the cheesecake in the preheated oven. Bake for 60 to 70 minutes. The edges should look set, and the center will still have a slight "jiggle" when gently nudged.
  3. Cool Slowly: Turn off the oven, crack the oven door slightly, and allow the cheesecake to cool slowly inside the oven for 1 hour. This slow cooling process helps prevent cracking.
  4. Final Chill: Remove the cheesecake from the oven and place it on a wire rack to cool completely to room temperature. Once cool, cover the pan loosely with plastic wrap and transfer the cheesecake to the refrigerator to chill for at least 4 hours, or preferably overnight, to set completely.

 

Step 4: Serve

 

  1. Slice & Garnish: Once fully chilled, release the sides of the springform pan. Slice the cheesecake with a sharp, warm knife.
  2. Topping Suggestions: Serve plain to let the double crust shine, or garnish with a dusting of powdered sugar, fresh berries, or a drizzle of caramel or chocolate sauce.

 

💡 Expert Tips for Cheesecake Perfection

 

  • Room Temperature is Crucial: Ensure your cream cheese, eggs, and sour cream are at true room temperature. Cold ingredients won't combine properly, leading to a lumpy filling.
  • Don't Over-Mix: Over-mixing the batter, especially after adding the eggs, incorporates too much air. This extra air can cause the cheesecake to puff up and then sink and crack as it cools.
  • Water Bath Alternative (Optional): While not strictly required for this recipe, a water bath is the traditional method for a crack-free cheesecake. If you choose to use one, wrap the outside of your springform pan tightly in heavy-duty aluminum foil before adding the crust. Place the wrapped pan in a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan.
  • Crust Substitutions: Feel free to swap out the graham crackers for an equal amount of finely crushed Vanilla Wafers, Oreo cookies (crust only), or Gingersnap cookies for a different flavor profile!

This decadent Double-Crust Cheesecake is an irresistible dessert that will be the star of any gathering!

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